摘要
探讨了２种孔径（５０ＫＤ、１５０ＫＤ）的聚丙烯腈超滤膜对４种果蔬汁（甘蓝汁、黄瓜汁、萝卜汁和锦橙汁）品质的影响。结果表明：小分子的糖、酸、矿物质及维生素Ｃ的平均透过率超过９０％，２种膜间无显著性差异；大分子的蛋白质、果胶及脂溶性维生素Ｅ的平均透过率较低，２种膜间有显著性差异。超滤后的果蔬汁基本保持了固有风味并改善了某些不良风味。
Effect of ultrafiltration on the quality of some fruit and vegetable juices (cabbage, cucumber, radish and sweet orange juices) was investigated in this paper. No evident difference between two membranes was noted to easily permeating sugar, acid,minerals and ascorbic acid; the permeats of protein and pectin were significantly different between membranes. Ultrafiltration kept oringinal flavor and removed some offflavor of juices.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
1999年第2期31-34,共4页
Food and Fermentation Industries
